Brazilian recipe
Classic Savory Steamed Cornmeal Cake (Cuscuz)
A traditional Brazilian savory cake made with cornmeal, sardines, shrimp, and eggs. This hearty, layered dish is perfect for a satisfying meal.
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Ingredients
200 g cornmeal (farinha de milho)
2 tablespoons cassava flour (farinha de mandioca)
1 can sardines in oil or brine
1 can green peas
3 hard-boiled eggs
2 tablespoons chopped fresh parsley and scallions (cheiro-verde)
10 black olives, pitted and chopped
5 tomatoes, diced
4 hearts of palm, sliced
1 can tomato sauce
250 g shrimp
Water and salt to taste for the sauce
2 tablespoons cassava flour (farinha de mandioca)
1 can sardines in oil or brine
1 can green peas
3 hard-boiled eggs
2 tablespoons chopped fresh parsley and scallions (cheiro-verde)
10 black olives, pitted and chopped
5 tomatoes, diced
4 hearts of palm, sliced
1 can tomato sauce
250 g shrimp
Water and salt to taste for the sauce
Where to find ingredients
Find these ingredients in local supermarkets, wet markets (palengke), or specialty grocery aisles. Look for cornmeal and cassava flour in the baking section; sardines, tomato sauce, and hearts of palm are usually found in the canned goods aisle. Shrimp can be sourced fresh from the seafood section of your local market.
Preparation method
- In a large saucepan, combine the diced tomatoes, black olives, sliced hearts of palm, green peas, tomato sauce, and shrimp.
- Simmer the mixture over medium heat, adding water and salt as needed, until you have a thick, flavorful sauce.
- In a separate mixing bowl, combine the cornmeal and the cassava flour.
- Gradually pour the hot sauce over the flour mixture, stirring constantly until you achieve a moist, uniform, and slightly crumbly consistency.
- Preheat your steamer (cuscuzeiro).
- Carefully pack the cornmeal mixture into the steamer, shaping it gently.
- Decorate the top of the mixture with the hard-boiled egg slices and the canned sardines.
- Steam the dish over low heat for approximately 20 to 30 minutes, or until the cuscuz is firm and thoroughly cooked.
- Serve hot, garnished with the freshly chopped parsley and scallions.
Observations
Cuscuz brasileiro is a versatile and beloved staple, deeply ingrained in the culinary culture of Brazil, particularly in the Northeast region. It is essentially a steamed cornmeal dish hydrated with a flavorful, rich broth, resulting in a comforting and textured delight. This specific preparation layers savory ingredients like shrimp, canned sardines, and hard-boiled eggs, creating a beautiful contrast of flavors that makes it a standout choice for gatherings or family meals.
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